- Pulse mushrooms in two batches in food processor until chopped into 1/8 to 1/4 inch pieces, 7 to 10 pulses, scraping down sides of bowl as needed. (No need to ever clear workbowl.)
- Heat 5 tblsp oil in Dutch oven over medium-high heat until shimmering. Add mushrooms and 1 tsp salt and cook, stirring occasionally, until mushrooms are browned and fond has formed on bottom of pot, about 8 minutes.
- While mushrooms cook, pulse onion in food processor until finely chopped, 7 to 10 pulses, scraping down sides of bowl as needed. Transfer onion to pot with mushrooms and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Combine remaining 1 tblsp oil, garlic, oregano, and pepper flakes in bowl.
- Add tomato paste to pot and cook, stirring constantly, until mixture is rust-colored, 1 to 2 minutes. Reduce heat to medium and push vegetables to sides of pot. Add garlic mixture to center and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and broth; bring to simmer over high heat; Reduce heat to low and simmer sauce for 5 minutes, stirring occasionally.
- While sauce simmers, pulse chickpeas in food processor until chopped into 1/4 inch pieces, 7 to 10 pulses. Transfer chickpeas to fine-mesh strainer and rinse under cold running water until water runs clear; drain well. Add chickpeas to pot and simmer until sauce is slightly thickened, about 15 minutes. Stir in basil and season with salt and pepper to taste. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)
Source: Cooks Illustrated May/June 2017